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Chef/Patron Jonathan Brown of The Ducane has cooked to the highest standards for over 25 years in some of the best-known restaurants and hotels in the country. Starting at the world famous Manoir aux Quat` Saison under Raymond Blanc (The Restaurant ITV) Jonathan also worked alongside chefs such as John Burton Race (channel 4) and Marco Pierre White (White Heat, Take 6 chefs, Hell’s Kitchen).

During his career Jonathan has travelled extensively spending a three year sabbatical in Africa predominantly in Mozambique and Zimbabwe as well as spells in Europe. Having recently taken over The Ducane, Jonathan and Louise Partis, his Sous Chef and cooking partner for the past 8 years, aim to offer both their old and new customers, reasonably priced traditional fare with ingredients sourced with care and cooked with passion.

Both Louise and Jonathan intend to deliver to discerning customers good quality, hearty food in a relaxed and informal atmosphere with attentive service. As well as offering a range of local ales and wines to compliment the dining or drinking experience. So whether you are popping in for a pint and a chat or dining with friends and family Jonathan, Louise, Mary, Abbi and the rest of the team would like to extend you the very warmest of welcomes and look forward to seeing you again very soon.

Dropped in by chance, just looked right from the road, good fire burning on entry and a warm welcome which is not always the norm now. Great pint Apprentice and a good selection of wine by the glass.
Lunch menu was offered but no a la carte is served at lunchtime apparently. Excellent choice of dishes plenty to interest and some unusual ingredients.
Starters excellent the soup sublime again unexpected this humble dish is usually ruined by restaurants, my partner choose the pigeon with chorizo and black pudding always a daring diner my missus, this was declared fantastic, mains come with an appropriate vegetable and potato and we had no need for side orders often used to boost up the sales in many an eatery, i choose the pan fried plaice fillets with capers and gherkins, you could tell the fish was grade A and thankfully presented in a simple manner, chef must have supreme confidence to lets his ingredients stand alone, the other main roasted free range chicken with wild mushrooms managed to elevate this standard fare far above the norm for a rural establishment.
We shared a lovely bread and butter pudding with poached apricots to finish.
We both felt good value for money and the efficient and genuinely friendly serving girls made for a wonderful luncheon.